Delray Beach Magazine July/August 2016
WHILE THE DIFFERENCE between winter and summer eating is more pronounced around the rest of the country, Floridians experience a summertime shift as well.
For starters, we’re more likely to have juicers permanently next to our coffee makers. And that’s how it should be-with our influx of fruit trees and fresh fish, we meringue to a different beat than the rest of the country. We eat lightly year-round, and seafood is always available.
“In Florida, people like to eat a bit lighter in the summer because we like to look better. I’m not going to put a short rib on the summer menu;’ says Travis Culver, executive chef of Sundy House. “We’ll do lighter starches-quinoa, couscous or rice. And a lot of local ingredients.”
Which is easier for Culver than many other chefs, whose morning inspiration is right outside the kitchen in the sweeping landscape at Sundy House: mangos, papayas, bananas, lychees, jackfruits- and much, much more. This summer, he’s serving up a Chimichurri Grilled Gulf Shrimp with Florida Citrus Salsa, which incorporates fat Gulf shrimp nestled in spicy, aromatic chimichurri with crushed red pepper. The salsa is filled with grapefruit, oranges and limes and is smoothly balanced by cilantro and olive oil.
“The fruit is in season during summer;” Culver says. “We get fresh Gulf shrimp all the time. It’s light, healthy, leaves room for entrees. People don’t like to eat until they’re stuffed in the summer.”